What Are You Brewing - 2014

[Not For Horses]

Ella is fairly tame at 60 and I've brewed with it enough to be able to pick it out. 2g/L each at 10 and flameout should give a pretty good indicator of it's qualities.

 

[Donske]

Been meaning to get a stout brewed for a while, been procrastinating on whether to brew an oatmeal or chocolate milk stout, so I settled on a dry Irish stout, I'm bloody useless at decision making;

DIS 1 (Dry Stout)

Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.010 (°P): 2.6
Alcohol (ABV): 5.24 %
Colour (SRM): 34.0 (EBC): 67.0
Bitterness (IBU): 36.4 (Tinseth - No Chill Adjusted)

75% Maris Otter Malt
15% Flaked Barley
10% Roasted Barley

2.2 g/L East Kent Golding (6.5% Alpha) @ 120 Minutes (Boil)

0.0 g/L Whirlfloc Tablet @ 10 Minutes (Boil)

Single step Infusion at 65°C for 90 Minutes. Boil for 120 Minutes

Fermented at 18°C with Wyeast 1084 - Irish Ale


Recipe Generated with BrewMate

 

[Liam_snorkel]

time for a big stinky US IPA.

IP-Aye (American IPA)

Original Gravity (OG): 1.065 (°P): 15.9
Final Gravity (FG): 1.016 (°P): 4.1
Alcohol (ABV): 6.39 %
Colour (SRM): 13.6 (EBC): 26.8
Bitterness (IBU): 103.4 (Rager - No Chill Adjusted)

47.62% Munich I
47.62% Pilsner Malt
4.76% Caraaroma

0.7 g/L Warrior (15.8% Alpha) @ 60 Minutes (Boil)
0.9 g/L Centennial (9.2% Alpha) @ 30 Minutes (Boil)
1.2 g/L Willamette (4.1% Alpha) @ 30 Minutes (Boil)
2.2 g/L Centennial (9.2% Alpha) @ 0 Minutes (Cube)
2.2 g/L Citra (13% Alpha) @ 0 Minutes (Cube)
0.9 g/L Cascade (6.5% Alpha) @ 7 Days (Dry Hop)
0.9 g/L Centennial (9.2% Alpha) @ 7 Days (Dry Hop)
0.9 g/L Citra (13% Alpha) @ 7 Days (Dry Hop)


Single step Infusion at 65°C for 60 Minutes. Ramp to mashout @ 78°C. Boil for 70 Minutes

Fermented at 18°C with Safale US-05


Recipe Generated with BrewMate

 

[angus_grant]

Feel free to bring that keg along to the brew day. Should be just about right.
Cold conditioning my kit DSGA at the moment. Should be in keg Wed, and carbed week after. I then just have to resist drinking it. He he
Have to get my **** together and get my brau build done. Need at least one practice run before brew day.

 

[Liam_snorkel]

I'll bring a 9 litre keg of it if you get your brau done on time

 

[angus_grant]

Ha ha. Done deal. Will be a short brew day without a brew system.

 

[lukiferj]

I'll bring a 9 litre keg of it if you get your brau done on time

Only 9 litres? What will you guys be drinking?

 

[pimpsqueak]

Had a 90g pack of Waimea sitting in the freezer for a while, so today is the day to turn it into beer.

Waimea APA (American Pale Ale)

Original Gravity (OG): 1.056 (°P): 13.8
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol (ABV): 5.50 %
Colour (SRM): 5.5 (EBC): 10.8
Bitterness (IBU): 40.2 (Tinseth - No Chill Adjusted)

98.3% Golden Promise Malt
1.7% Acidulated Malt

0.5 g/L Waimea (17.2% Alpha) @ 60 Minutes (First Wort)
1 g/L Waimea (17.2% Alpha) @ 0 Minutes (Aroma)
1 g/L Waimea (17.2% Alpha) @ 5 Days (Dry Hop)
1.9 g/L Waimea (17.2% Alpha) @ 5 Days (Dry Hop)

0.2 g/L Brewbrite @ 10 Minutes (Boil)

Single step Infusion at 65°C for 60 Minutes. Boil for 60 Minutes

Fermented at 19°C with Wyeast 1764-PC - ROGUE Pacman

Notes: salt additions to all water

cal chl 6g
gypsum 6g
mag sul 2g
predicted mash ph 5.46


0min is cube addition.

20g d-hop is hop tea addition.

Recipe Generated with BrewMate

Nice brewing weather in Sydney today.
Blinding sunshine from the west, peals of thunder from the east.

 

[Grainer]

Munich Dunkel

• For 5 gallons (19 L)

8 lb (3.63 kg)

Munich malt

2 lb (.9 kg)

Wheat malt

4 oz (112 g)

Chocolate malt

.66 oz (19 g)

Hallertau hops (3%) (45 minutes)

.33 oz (9 g)

Hallertau hops (3%) (15 minutes)

1 packet

Wyeast 2206 Bavarian lager yeast

1 tablet

Whirlfloc to clarify (20 minutes)

.5 tsp

calcium carbonate (in mash to adjust pH to 5.3)

SPECIFICATIONS

• Original Gravity: 1.060
• Final Gravity: 1.020
• ABV: 5.25%
• IBU: n/a
• SRM: n/a
• Boil Time: 90 minutes
• Efficiency: n/a
• Pre-boil Volume: n/a
• Pre-boil Gravity: n/a

DIRECTIONS
Use a double decoction mash. Mash grains at 122°F (50°C) for 30 minutes. Use 1.25 qts/lb. Decoct 1/3 of mash (thick portion) and raise to 158°F (70°C). Rest for 20 minutes. Raise temperature and boil for 20 minutes. Add to main mash and rest at 149°F (65°C) for 20 minutes. Bring to boil and add to main mash to mash out at 167°F (75°C). Sparge with 167°F (75°C) sparge water treated with 1/2 tsp calcium carbonate to collect seven gallons. Boil for 90 minutes. Cool to 65°F (18°C) and add yeast to adequately aerated wort. Once visible signs of fermentation are observed reduce temperature of fermentation to 55°F (13°C).

• Primary Fermentation: 14 days at 55°F (13°C)
• Secondary Fermentation: 3 weeks at 41°F (5°C)
• Carbonation: 2.4 volumes CO2

 

[lukiferj]

Had a 90g pack of Waimea sitting in the freezer for a while, so today is the day to turn it into beer.

Waimea APA (American Pale Ale)

Original Gravity (OG): 1.056 (°P): 13.8
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol (ABV): 5.50 %
Colour (SRM): 5.5 (EBC): 10.8
Bitterness (IBU): 40.2 (Tinseth - No Chill Adjusted)

98.3% Golden Promise Malt
1.7% Acidulated Malt

0.5 g/L Waimea (17.2% Alpha) @ 60 Minutes (First Wort)
1 g/L Waimea (17.2% Alpha) @ 0 Minutes (Aroma)
1 g/L Waimea (17.2% Alpha) @ 5 Days (Dry Hop)
1.9 g/L Waimea (17.2% Alpha) @ 5 Days (Dry Hop)

0.2 g/L Brewbrite @ 10 Minutes (Boil)

Single step Infusion at 65°C for 60 Minutes. Boil for 60 Minutes

Fermented at 19°C with Wyeast 1764-PC - ROGUE Pacman

Notes: salt additions to all water

cal chl 6g
gypsum 6g
mag sul 2g
predicted mash ph 5.46


0min is cube addition.

20g d-hop is hop tea addition.

Recipe Generated with BrewMate

Nice brewing weather in Sydney today.
Blinding sunshine from the west, peals of thunder from the east.

Where did you get the pacman from man?

 

[yum beer]

16 Riot Act Porter (Brown Porter)
Original Gravity (OG): 1.046 (°P): 11.4
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol (ABV): 4.52 %
Colour (SRM): 25.1 (EBC): 49.4
Bitterness (IBU): 26.7 (Average - No Chill Adjusted)

46.83% Maris Otter Malt
28.45% Golden Promise Malt
15.32% Brown Malt
4.38% Carapils (Dextrine)
4.38% Chocolate, Pale
0.44% Carafa III malt
0.22% Black Roasted Barley

1.2 g/L East Kent Golding (4.7% Alpha) @ 40 Minutes (Boil)
1 g/L Fuggles (5% Alpha) @ 5 Minutes (Boil)
1 g/L Styrian Golding (4.4% Alpha) @ 0 Minutes (Boil)

10.9 g/L Chocolate. Whittakers Dark Ghana 72% @ 15 Minutes (Boil)

4.5 g/L Dextrose @ 0 Minutes (Bottling)

Single step Infusion at 68°C for 60 Minutes. Boil for 60 Minutes
Fermented at 20°C with WLP013 - London Ale

Notes:
Carafa and Roast added to mash 50 minutes in.

Garage smelt like a chocloate factory.
Can't wait for this one.

 

[djar007]

Jamils evil twin clone


Ingredients


Pale Malt, Maris Otter (5.9 EBC) 78.0 %
Munich Malt 20 EBC (17.7 EBC) 7.8 %
Caramel/Crystal Malt - 40L (78.8 EBC) 6.1 %
Caramel/Crystal Malt -120L (236.4 EBC) 3.1 %
Victory Malt (49.2 EBC) 3.1 %
Pale Chocolate (403.9 EBC) 2.0 %
Columbus (Tomahawk) [14.00 %] - Boil 60.0 min
Columbus (Tomahawk) [14.00 %] - Boil 20.0 min
Cascade [5.50 %] - Boil 10.0 min
Centennial [10.00 %] - Boil 10.0 min
Cascade [5.50 %] - Steep/Whirlpool 0.0 min
Centennial [10.00 %] - Steep/Whirlpool 0.0 min
American Ale (Wyeast Labs #1056) [124.21 ml]

-
Brewed this last night. Pretty straight forward with simple hop additions. I added the 0 min additions using the hop rocket straight to the chiller to use up some of the cascade flowers I have had for a while. Smelt very nice going into the fermenter. Plate chiller down to 24 degrees and my new fermenter fridge quickly cooled the fermenter to 18.5 to pitch. Oxygenated. Did a decoction of five litres at 55 degrees and added back in when ramping to 66 degree rest for b amylase rest.

 

[winkle]

Barrel aging project #2
I'll be prepping the octave this week with the aim of brewing in the next couple of weeks. I'll ferment this out using US-05 prior to putting it in the barrel and adding the Roselare Belgian Blend (Wyeast). This will be done as a solera, so if you are interested in being part of it let me know.
Flanders Red
2.40 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 1 42.6 %
1.10 kg Corn, Flaked (2.6 EBC) Grain 2 19.5 %
1.10 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 3 19.5 %
0.43 kg Aromatic Malt (Dingemans) (37.4 EBC) Grain 4 7.6 %
0.43 kg Caramunich III (Weyermann) (139.9 EBC) Grain 5 7.6 %
0.18 kg Special B (Dingemans) (290.6 EBC) Grain 6 3.2 %
Step Temperat Step Time
Mash In Add 17.74 l of water at 74.5 C 68.9 C 45 min
Mash Out Add 5.88 l of water at 98.1 C 75.6 C 10 min
Fly sparge with 17.19 l water at 75.6 C
Est Pre_Boil Gravity: 1.046 SG
Est OG: 1.055 SG
20.00 g Hallertauer, New Zealand [8.50 %] - Boil Hop 7 16.7 IBUs

 

[pimpsqueak]

Where did you get the pacman from man?

Bought a pack last year. Split it into 3 and have been harvesting, washing and reusing ever since. I don't have any of the original pack, but have plenty of 2nd and 3rd gen vials in the fridge.

 

[lukiferj]

Barrel aging project #2
I'll be prepping the octave this week with the aim of brewing in the next couple of weeks. I'll ferment this out using US-05 prior to putting it in the barrel and adding the Roselare Belgian Blend (Wyeast). This will be done as a solera, so if you are interested in being part of it let me know.
Flanders Red
2.40 kg Vienna Malt (Weyermann) (5.9 EBC) Grain 1 42.6 %
1.10 kg Corn, Flaked (2.6 EBC) Grain 2 19.5 %
1.10 kg Pale Malt, Ale (Barrett Burston) (5.9 EB Grain 3 19.5 %
0.43 kg Aromatic Malt (Dingemans) (37.4 EBC) Grain 4 7.6 %
0.43 kg Caramunich III (Weyermann) (139.9 EBC) Grain 5 7.6 %
0.18 kg Special B (Dingemans) (290.6 EBC) Grain 6 3.2 %
Step Temperat Step Time
Mash In Add 17.74 l of water at 74.5 C 68.9 C 45 min
Mash Out Add 5.88 l of water at 98.1 C 75.6 C 10 min
Fly sparge with 17.19 l water at 75.6 C
Est Pre_Boil Gravity: 1.046 SG
Est OG: 1.055 SG
20.00 g Hallertauer, New Zealand [8.50 %] - Boil Hop 7 16.7 IBUs

I'm keen. What do you need?

 

[Dan Pratt]

# 47 - India Red Ale - Anzac Day IPA

80% Floor Malted Golden Promise
10% Dark Wheat Malt
5% Caramunich II
4% Dextrose
1% Roasted Barley

Deary me, what an error!

When ever anyone has suggested making a red ale or red ipa i always auggest using Cara Aroma to get that redness ( its what I use for AAA's and milds that have a deep red colour)....silly me didnt use that for my India Red Ale as you can see above - Caramunich II @ 5% and teh colour went brown/tan which is not appealing.

Solution - Add 100g of Breiss A-6001 and turn it black.

 

[winkle]

Not a great brewday, overfilled the HLT when checking recipe details. My long serving Marga mill blew a bearing and now the keg fridges' CO2 bottle is empty. I should have gone on the piss instead.

 

[philmud]

Oatmeal stout, ingredients and recipe courtesy of Christmas Bender. 75 minutes into a 90 minute mash and I realised I forgot the firkin oats, so I dumped them in and put an extra hour on the clock, I mashed in at 67.5C, it's dropped a touch, can anyone see any issues with such a long mash?

 

[wide eyed and legless]

No issues as far as I can see, however it turns out it will still be very drinkable.

 

[sp0rk]

I don't know what I'm brewing this weekend
Picking up a sack each of JW pils and Ale tomorrow morning
I was thinking about doing Bribie's malt liquor, but i don't have the 10L pots to do the cereal mashes in
I'm leaning towards something higher gravity as a winter warmer now the temp is starting to go down
I've got perle, hallertauer m,cascade, citra, amarillo, fuggle and a tiny bit of galaxy in the freezer
Wyeasts California lager, American lager, American Ale II slurry (frim a dsga) and American wheat, also some BRY97
Might just pick up a few random spec grains and invent something in the spur of the moment on sunday